Slow Cooker Breakfast Scramble | Breakfast Burritos

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Breakfast scrambleIngredients:
8 Jimmy Dean Turkey Sausage patties, diced
1.5 lb yellow potatoes, diced
1 c peppers and onion (I used about 1/2 c onion and 1/4 c each of red and green peppers)
1 c 2% reduced fat Colby & Monterey Jack cheese
32 oz Egg Beaters or other egg substitute (equivalent to about 12 large eggs)
salt, to taste (I added about 1/2 tsp)
pepper, to taste (I added about 1/2 tsp)

optional to serve as breakfast burritos-
tortillas
salsa
guacamole
hot sauce

Directions:
1. I recommend spraying your slow cooker with non-stick cooking spray first.
2. Layer sausage, potatoes, peppers and onion, and cheese on top.
3. (I poured my egg substitute into a bowl and whisked the salt and pepper into the eggs) Pour egg over all ingredients.
4. Cook on LOW for 6-8 hours or HIGH for 4-6 hours, or until egg has set and is no longer runny.

Serving suggestions:
This dish is amazing all on its own, but we love to load it into a tortilla and have as breakfast burrito filling topped with salsa or guacamole.

Yields 15 servings, serving size 1/2 c

Chocolate Chip Granola Bars

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final granola barsIngredients:

2 1/2 c multigrain oats (quick oats would work also)
1/2 c raw, unsalted almonds, roughly chopped
1/2 c flaxseed meal
1 c mini chocolate chips
1/2 c honey
1/2 c extra virgin olive oil
1/8 c (2 tbsp.) packed light brown sugar
1/2 tsp. ground cinnamon
1/2 tsp. salt
2 large egg whites

Directions:

1. Preheat oven to 325°. Roughly chop almonds.
granola almonds
 
2. Spread oats and almonds on an unlined baking sheet. Bake for 12 minutes, stirring half way through. Remove from oven and allow to cool completely.
oats&almonds
 
3. Line a 13×9 baking dish with a silicone baking mat. It is helpful if the mat is slightly larger than the baking dish and comes up on the sides. Set aside.
 
4. Once oat/almonds are cool, transfer to large bowl and add flaxseed meal and chocolate chips. Stir together.
oats&chocchips
 
5. In a small bowl, whisk together honey, oil, brown sugar, salt, cinnamon, and egg whites.
 
6. Pour honey mixture over oat/almond mixture in large bowl. Stir until oats are well coated.
pouring syrup
7. Press granola with rubber spatula into prepared baking dish. Be sure to firmly and evenly press granola down.
press granola in pan
8. Bake for 30-35 minutes or until golden brown.
 
9. Remove from oven and allow to cool in pan for 2 hours.
 
10. Using the sides of the silicone mat, carefully pull up and pull the granola out of the baking dish. Cut granola into 16 equal bars. Store in an air tight container.
 cooked bars
Yields 16 servings, serving size 1 granola bar

Advocare Chocolate Strawberry Breakfast Shake

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Ingredients:

1 packet chocolate mocha Advocare meal replacement shake powder
1/2 c strawberries, frozen
1 medium banana, frozen
6-8 oz. water

Directions:

1. Place water in blender. Add shake powder, banana, and strawberries. Blend until smooth.
 
Yields 1 serving

Advocare Raspberry Chocolate Breakfast Shake

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Ingredients:

1 packet chocolate mocha Advocare meal replacement shake powder
1/2 c raspberries, frozen
1 medium banana, frozen
6-8 oz. water

Directions:

1. Place water in blender. Add shake powder, banana, and raspberries. Blend until smooth.
 
Yields 1 serving

Advocare Peanut Butter Banana Breakfast Shake

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Ingredients:

1 packet chocolate mocha Advocare meal replacement shake powder
1 medium banana, frozen
1 tbsp natural peanut butter
6-8 oz. water

Directions:

1. Place water in blender. Add shake powder, banana, and peanut butter. Blend until smooth.
 
Yields 1 serving

Advocare Peanut Butter Apple Breakfast Shake

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Ingredients:

1 packet chocolate mocha Advocare meal replacement shake powder
1 small apple, quartered
1 tbsp natural peanut butter
6-8 ice cubes
6-8 oz. water

Directions:

1. Place ice and water in blender. Add shake powder, apple, and peanut butter. Blend until smooth.
 
Yields 1 serving

Strawberry-Banana Oat Muffins

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strawberry banana oat muffinsIngredients:

2/3 c multi-grain oatmeal
1/4 c nonfat strawberry Greek yogurt
1/4 c skim milk
1 tsp strawberry extract
3/4 c whole wheat flour
1/4 c light brown sugar, packed
1/8 tsp salt
1/2 tsp cinnamon, ground
1/4 tsp nutmeg
1/2 tsp baking soda
1 tsp baking powder
1 large, ripe banana, mashed
2 1/2 tbsp canola oil
1 egg, beaten
1 c dried strawberries

Directions:

1. Preheat oven to 410°. Spray muffin tin with non-stick cooking spray. Set aside. NOTE: This recipe will make 8-11 muffins. If you like large muffins, spray 8 cups. If you prefer smaller muffins, spray for 11. 
2. In a small bowl, combine oats and yogurt. Mix until oats are well covered by yogurt. Pour milk over oats. Leave soak for about 10 minutes. 
3. In a medium bowl, combine flour, sugar, salt, cinnamon, nutmeg, baking powder, and baking soda. Gently mix until well combined. Set aside.
4. In a large bowl, or in the bowl to your stand mixer, add banana, egg, and oil. Mix to combine.
5. Add oat & milk mixture to banana mixture. Add strawberry extract. Stir until just combined. Add in dry ingredients. Stir at low speed until just combined. Do not over mix! 
6. Fold in dried strawberries. Scoop mixture into prepared muffin cups. Bake for 14-16 minutes or until tooth pick inserted into center comes out clean. 
 
Yields 8 large muffins or 11 small muffins, serving size 1 muffin
If 8 muffins are made: 4 points per serving on Weight Watchers points+ System
If 11 muffins are made: 3 points per serving on Weight Watchers points+ System
 
I am in no way affiliated with Weight Watchers.

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